Salade, Crabe, Surimi, Maïs, Concombre, Oeufs, Riz, Frais, Coloré, Estival, Facile, Léger, Rapide, Équilibré, Asiatique, Végétal, Nutritif, Dîner, Pique-nique, Déjeuner, Rapide, Équilibré, Simple, Savoureux, Fraîcheur, Marin, Savoureux

Spring crab salad

Recipe image Spring crab salad

Description

🦀 A fresh, colorful salad, blending the delicate taste of crab and surimi with the sweetness of corn, the freshness of cucumbers and the subtle aroma of spring onions, all on a bed of jasmine-scented rice. A festival of spring flavors in every bite!🥗

30 min

PT0H30M

Easy

Preparation

20 min

PT20M

Cooking

10 min

PT10M
Ingredients
3.50 $
4 people

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200 g of surimi
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200 g of crabmeat
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2 cucumbers
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4 eggs hard
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150 g of canned corn
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4 onions
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200 g of jasmine rice cooked
To taste
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salt
To taste
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pepper
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0.5 pot of yoghurt neutral oil
Utensils
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Salad bowl
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Knife
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Saucepan
Steps
  1. 1

    Cook the eggs in a pan of boiling water for 10 minutes. Cool, shell and quarter.

  2. 2

    Drain corn and surimi. Crumble the surimi and mix with the crabmeat in a bowl.

  3. 3

    Peel and dice cucumbers. Finely chop spring onions.

  4. 4

    Add the diced cucumber, spring onions and corn to the surimi and crab mixture.

  5. 5

    Gently stir in the cooked jasmine rice. Season to taste with salt and pepper.

  6. 6

    Arrange the hard-boiled egg quarters on top of the salad.

  7. 7

    Refrigerate for at least 30 minutes before serving.

Tip

For an Asian twist, add lightly sweetened soy sauce and fresh lemon juice to the dressing! 🍋

Recipe Information
Nutri-Score B
Écoscore C
Nutritional Information
Calories 350 kcal
Fats 8 g
Proteins 20 g
Carbohydrates 50 g
Fiber 6 g
Minerals 200 mg

Spring, Summer

This recipe is not in season right now.
Cooking
Starter
🌍 Worldwide
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